Easy Egg-Fried Rice
An easy egg-fried recipe- A delicious and nutritious meal worth every mouthful!
Break the monotony of your everyday meals with this easy and mouthwatering egg fried rice recipe. This Chinese inspired dish is made with simple and affordable ingredients and it pairs well with a variety of dishes and sauces. This easy beloved Asian dish consists of scrambled eggs, fluffy and fragrant rice, stir-fried onions, peas, carrots and some soy and oyster sauce.
Add a splash of joy to your meal with every delicious mouthful! Enjoy for a busy weeknight dinner alongside your family!
What ingredients do I need for this recipe?
2 cups cooked overnight long grain white rice
2 large eggs (beaten)
½ small diced yellow onion
2 tablespoons frozen peas and carrots
1 tablespoon light sodium soy sauce
1 stalk green onion (use the green part sliced for an optional garnish)
Oil (needed for garnish)
How to make Egg-Fried Rice recipe (Chinese-inspired recipe)
First, break apart the overnight cooked rice by rubbing it between your hands then put it aside.
Heat about 2 tablespoons of oil in a large nonstick skillet or wok over medium heat, then add the beaten eggs. Fry the eggs for a few minutes, scrambling as they cook. Put your scrambled eggs aside.
Heat a small amount of oil in the same pan over medium to medium high heat. Add in the diced onion, peas, and carrots. Sautee the onion and vegetables for about 2 minutes (make sure to stir during the whole time). The onion should be tender.
Add the overnight cooked rice and scrambled eggs with a drizzle of oil to the pan. Stir-fry for a while until well combined.
Then, add in the soy sauce and oyster sauce to the mixture and cook for a few minutes while stirring constantly. Your rice should be colorful and well heated.
Finally, Add the sliced green onions, stir for a while to combine.
Top your rice dish with some green onion (optional garnish). Serve immediately while hot! Enjoy!
Egg-Fried Rice Recipe – Easy, tasty, and budget friendly!
This popular Chinese egg-fried rice is made with simple ingredients; it’s a great way to use any leftover rice or vegetables, it’s also irresistibly delicious and it’s perfect for any occasion. You can serve it as a main course, an appetizer, or a side dish.
Helpful Tips and Variations:
What rice is best for this recipe?
The best rice to use for this recipe is long grains Jasmine rice or Basmati rice, but any other long grains rice should work well.
Why should I use overnight cooked rice?
Using one-day old long grain rice will give the best texture to your recipe instead of a moist and mushy mass of rice. However, if you forgot about cooking the rice the day before, make sure to cook it a little drier than usual.
Can I customize this recipe?
Certainly! This egg-fried rice recipe is easily customizable. You can add a variety of vegetables like garlic, broccoli, green, red, or yellow pepper. You can also add some chicken, pork, or bacon for extra protein and depth of flavor.
What can I use as soy sauce substitute?
The most commonly used sauce in fried rice is soy sauce, however this is not strictly necessary, you use other sauces like Tamari or Miso paste.
How can I store/reheat any leftovers?
You can definitely store any fried rice leftovers for up to 3-4 days. Wait for your rice to cool down then put it in the fridge in an airtight container.
To reheat on the stove, set a wok or nonstick pan over medium heat, drizzle with a splash of water, stir the rice until well heated.
How can I serve this egg-fried rice recipe?
To serve your fried rice recipe like a pro, use a small round or square bowl, add in the rice, use a spoon to press it down to hold the shape. Serve it on a plate then use some sesame seeds or sliced green onion as a garnish.
This egg-fried rice recipe is a great and delicious stand-alone dish, but you can definitely level up this recipe and serve it with some Asian-inspired dishes.
Pairing suggestions: Chinese dumplings, chicken tikka masala, Korean beef, glazed salmon, honey lemon chicken or crockpot orange chicken.
Egg-Fried Rice
Ingredients
- 2 cups cooked overnight long grain white rice
- 2 large eggs beaten
- ½ small diced yellow onion
- 2 tablespoons frozen peas and carrots
- 1 tablespoon light sodium soy sauce
- 1 stalk green onion use the green part sliced for an optional garnish
- Oil needed for garnish
Instructions
- First, break apart the overnight cooked rice by rubbing it between your hands then put it aside.
- Heat about 2 tablespoons of oil in a large nonstick skillet or wok over medium heat, then add the beaten eggs. Fry the eggs for a few minutes, scrambling as they cook. Put your scrambled eggs aside.
- Heat a small amount of oil in the same pan over medium to medium high heat. Add in the diced onion, peas, and carrots. Sautee the onion and vegetables for about 2 minutes (make sure to stir during the whole time). The onion should be tender.
- Add the overnight cooked rice and scrambled eggs with a drizzle of oil to the pan. Stir-fry for a while until well combined.
- Then, add in the soy sauce and oyster sauce to the mixture and cook for a few minutes while stirring constantly. Your rice should be colorful and well heated.
- Finally, Add sliced green onions, stir for a while to combine.
- Top your rice dish with some green onion (optional garnish). Serve immediately while hot! Enjoy!
